Sour Cream Gingerbread Cake

Flavorful GF Gingerbread Cake!

Gluten-Free Sour Cream Gingerbread Cake? A holiday must-bake.

It’s true that this cake isn’t the loveliest Christmas cake in the world. But what she lacks in appearance, she makes up for in her rich, spicy flavor. We eat this sour cream gingerbread cake often in the colder months, for breakfast usually, but for dessert as well. I love the way it fills my home with the most comforting aroma of ginger and molasses. It’s a cozy cake, for a cozy time of year.

The recipe is adapted to be gluten-free from my Fannie Farmer cookbook, given to me by my lovely Nana, as a Christmas gift many moons ago. She passed away last year after a long and wonderful life. I think of her often, but especially at Christmas. She made the holidays so special for everyone in our family, we were so excited for her and my papa to come and visit us.

You-hoo! She always called out, as she came through the door…I can still hear her voice in my head.

And I can still read the inscription she wrote in my book:

Christmas 1991

To Alison-

The happy cooker.

Love,

Nana

Happy cooker? Most definitely. Especially when I am cooking something as simple and satisfying as this gluten-free gingerbread cake. Yum.

Sour Cream Gingerbread Cake

Sour Cream Gingerbread Cake

This gingerbread cake is light, fluffy and has a tender crumb. We eat it often in winter for breakfast with warmed applesauce, but it also makes a nice dessert when served with whipped cream.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Author: Alison Needham

Ingredients

Instructions

  • Preheat the oven to 350 degrees and spray a 9 inch square baking pan with gluten free cooking spray. Set aside.
  • Cream the butter and add the sugar, molasses, sour cream and eggs. Beat until combined. Add the flour, baking powder, baking soda, xanthan gum, salt and spices. Beat until smooth.
  • Pour into the pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool. Serve dusted with powdered sugar, or with whipped cream or warmed applesauce.

Recipe courtesy:  Alison Needham, A Girl Defloured